The aim of this study was to identify sugar products from dockounou digestion. Tests of digestibility on various dockounou using a digestive juice of young snails namly Archachatina ventricosa and experimental acid hydrolysis were used. The results had showed that boiled dockounou were more hydrolysis than the backed one. Specifically, the rice boiled dockounou was more hydrolyzed than the maize boiled dockounou. Both rice boiled an baked dockounou are more hydrolyzed than the maize dockounou did. The sugars liberated for rice backed dockounou range from 0 to 0.80 µmol thereby it's 0 to 2.40 µmol for maize one. These results are significantly differents (p≤0.05). Enzymatic or acid hydrolysis products of boiled and backed dockounou are only the glucose. The intensity of this reducing sugar liberation depends on the time. This information shows, in the whole, that dockounou is an energetic dishe for children neither for diabetics.
In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some enriched flours were created using senescent plantains in Dockounou technology production. Flours were analysed physicochemically, biochemically, nutritionally, functionally and organoleptically. Results showed an enhancement of protein, fat, iron, and zinc content in the flours as compared to the traditional (conventional) types. Higher concentrations of polyphenols 218.24 ±11.53 mg/100 g of dry matter and flavonoids 8.03 ±2.53 mg/100g of dry matter observed in the flours may be beneficial to consumers' bodies. The positive correlation between rheological properties and carbohydrate, protein, fat content and organoleptic characteristics suggests that enriched Dockounou flours can be used in infant porridges and other complementary foods. However, cassava and maize Dockounou showed the best characteristics for the dietary needs of children post weaning and could be used as infant flour.
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